This week we invite Vincent Ricchiuti, the fourth generation farmer at Enzo Olive Oil Company, to talk with us about the interesting world of olive oil. Together we discuss how olive oil is made, dispell some myths of cooking with extra virgin olive oil, and also talk about how and why olive oil is the most adulterated food item in the world.

After a short break, the podcast is back! This week Tyler talks about nutrition and food, as well as his own personal journey towards becoming healthier. His guests are Amanda Haas, Culinary Director for Williams Sonoma and founder of One Family One Meal, and Dr.Thalia Farshchian who has a very holistic approach to wellness that begins with what we put into our bodies.

California may not be the first place that comes to mind when you think of whiskey, but Adam Spiegel of Sonoma County Distilling Co. is out to change that. In this weeks episode Tyler and Erik join Adam in his distillery and get deep into the world of whiskey and what it means to be a California whiskey maker.

A pre-recorded podcast of Tyler’s “build a better burger” demo from the Aspen Food & WIne Classic. Tyler and his corporate Chef Erik Harrelson discuss the art of the perfect hamburger, from what cuts of beef make the optimal blend of fat and flavor to a made to order hamburger bun. With BBQ season in full swing you won’t want to miss this one!

This week we explored the world of alternative dairy and cheese making. Joining Tyler and his corporate chef Erik Harrelson, was Andrew Zlot of Double 8 Dairy in Valley Ford, California. They discussed the ins and outs of water buffalo milk and the making of gelato ice cream. Next up, was Jon Bowne from Gypsy Cheese Co. who went in depth with the art of making raw goat’smilk cheese and taking the leap from city slicker to artisan cheese maker. It’s all you ever wanted to know about alternative dairy and maybe even a little more.

Joining Tyler and his corporate Chef, Erik Harrelson, was expert forager Connie Green, who discusses the art of gathering distinctive local edibles from your own backyard. Also joining Tyler this week, is Chef Jason Wittek of Radius Restaurant, a local San Francisco eatery that sources all of their product from within a 100-mile radius of the restaurant.

You’ve all heard of signing for your supper, and now you’ll be foraging for your dinner.

Join Tyler at the International Biscuit Festival in Knoxville, Tennessee. He and his corporate chef, Erik Harrelson, make biscuits using a whipped cream siphon. Biscuit Boss and festival founder John Craig chats about the festival with Tyler. Then, Chef Josh Feathers of Blackberry Farm talks with Tyler about cooking in America. Thanks to the Biscuit Festival and the Tennessee Theater for your hospitality!